1 cup quinoa

skinless chicken breast

-thyme, truffle olive oil and salt to taste

1 ripe avocado

1 cup chick peas

1/4 red onion, finely chopped

1/4 cup feta cheese

1tbs olive oil

olives

handful cilantro

half a lemon

in a fine sieve, rinse quinoa. bring 2.5 cups of water to a boil. add quinoa, stir, and reduce to mid heat. cover and cook for 15 minutes, or until liquid is gone.

rinse chicken breast, cut off excess fat. drizzle with truffle olive oil (or plain, whatever you prefer). sprinkle with thyme and salt to taste. cook for roughly 5 minutes per side on a george foreman grill (cuts out extra fat!)

slice avocado, crumble feta, chop cilantro and red onion. use the juice from the half lemon. rinse chick peas and add all veggies to a large bowl (make sure it’s large-this is a huge serving, it will last you a couple days!)

add quinoa, and slice chicken into slices or chunks. mix all the ingredients into bowl, and drizzle with olive oil. makes about 10 servings!

enjoy!!!

per serving:

192 calories

7.9g fat

20g carbs

2g sugars

11g protein